Joshua McFadden
Joshua McFadden is a bringing fresh energy to Berney Farm, a historic fifty-acre gem in Springdale, Oregon. Here, he's building a unique agricultural complex where farming, food, and design come together in creative collaborations. When he's not working the land, Joshua is a sought-after consultant in the food world—helping to craft packaged and prepared foods, launch brands from the ground up, and rethink what fast-casual and fast food can be. Joshua’s first book, Six Seasons: A New Way with Vegetables, co-written with Martha Holmberg, earned him a James Beard Award in 2018. His second, Grains for Every Season: Rethinking Our Way with Grains, was a James Beard Award finalist in 2021. Follow him on Instagram at @jj__mc.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork–Style
People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go?
Bitter Greens Salad With Melted Cheese
Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.
Pasta Carbonara with English Peas
Adding peas to a carbonara is by no means classically Italian, though the combination of black pepper, pancetta, and peas is. Instead of (or in addition to) the peas, you could use asparagus or thinly sliced sugar snap peas.
Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of “meh,” but once you taste it, the flavor and texture blow you away. Be sure to cut the asparagus very thin.
Blondie Sundaes with Fried Walnuts and Candied Fennel
Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.
Falafel-Spiced Tomatoes and Chickpeas on Flatbread
To make this tomato-on bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.
Grilled Green Tomatoes with Burrata and Green Juice
Not all tomato recipes require the fruit to be ripe. In fact, you’ll want unripe green tomatoes for this one (rather than green-hued heirlooms, which tend to be too delicate to grill).
Spaghetti with No-Cook Tomato Sauce and Hazelnuts
This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.
Tomato Soup with Croutons
You know those heirloom tomatoes you bought over the weekend and didn’t use that are now looking a little too soft? They’re exactly the tomatoes you want for this easy, end-of-summer soup.
Farro and Tomato Salad
Mix up your summer sides with this bright grain salad tossed in an Asian-inspired vinaigrette.